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Winter time (at last!). Time to cook some soup. Aromatic carrot soup.
Let’s gather the ingredients
- 2 potatoes cut in small cubes
- 3 sliced leeks
- 1 chopped onion
- 500 gr. carrots
- Zest and juice of a tangerin
- Zest and juice of an orange
- 8 glasses of water
- Salt & Pepper
- 1 wineglass ... wine.
You can use as many as two, one to cook and the other for you. You can use 50gr of sweet red wine instead of white. Prepare a bouquet of 1 laurel leaf, 2 sprigs of thyme, a sprig of celery and tie together with a piece of string. You will also need some oil for sautéing the vegetables. A little!
Method
First you need to wash, dry and cut the vegetables according to the instructions above and gather them together before beginning cooking. In a saucepan pour the oil. Sauté the leeks and a minute later throw in the onion.
Add, the potatoes and carrots. Sauté until golden brown stirring from time to time. Pour in the wine. Leave until the alcohol has evaporated. Pour the water and the bouquet of aromatics. Salt and pepper. Leave the soup to boil for 45 minutes in medium to high heat. You can enjoy a glass of wine in the meantime.
When the vegetables have stew take it off the heat and put it through a blender machine or homogenize with a pimmer until it seems velour. To avoid leaving small pieces of vegetables in the soup you can put it through a strainer covered in gauze or muslin cloth. Lastly, add the juices. The soup is ready to serve.
Bon appetite.
Little but valuable secrets
• You can serve the soup with some yogurt, something very classic for Greek food. Yogurt besides adding to taste helps with digestion.
• For those who really like delicatessen meats I would suggest chopped fried apaki or lountza.
• The soup can be spiced with some pesto. If you grate some ginger on top the soup is lifts off.
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| Carrot soup |
Winter time (at last!). Time to cook some soup. Aromatic carrot soup.
Let’s gather the ingredients
- 2 potatoes cut in small cubes
- 3 sliced leeks
- 1 chopped onion
- 500 gr. carrots
- Zest and juice of a tangerin
- Zest and juice of an orange
- 8 glasses of water
- Salt & Pepper
- 1 wineglass ... wine.
You can use as many as two, one to cook and the other for you. You can use 50gr of sweet red wine instead of white. Prepare a bouquet of 1 laurel leaf, 2 sprigs of thyme, a sprig of celery and tie together with a piece of string. You will also need some oil for sautéing the vegetables. A little!
Method
First you need to wash, dry and cut the vegetables according to the instructions above and gather them together before beginning cooking. In a saucepan pour the oil. Sauté the leeks and a minute later throw in the onion.
Add, the potatoes and carrots. Sauté until golden brown stirring from time to time. Pour in the wine. Leave until the alcohol has evaporated. Pour the water and the bouquet of aromatics. Salt and pepper. Leave the soup to boil for 45 minutes in medium to high heat. You can enjoy a glass of wine in the meantime.
When the vegetables have stew take it off the heat and put it through a blender machine or homogenize with a pimmer until it seems velour. To avoid leaving small pieces of vegetables in the soup you can put it through a strainer covered in gauze or muslin cloth. Lastly, add the juices. The soup is ready to serve.
Bon appetite.
Little but valuable secrets
• You can serve the soup with some yogurt, something very classic for Greek food. Yogurt besides adding to taste helps with digestion.
• For those who really like delicatessen meats I would suggest chopped fried apaki or lountza.
• The soup can be spiced with some pesto. If you grate some ginger on top the soup is lifts off.
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